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Color carnival
69 av 365
Oktober (Outobro) 2026
18 timmar sedan
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lördag 6 mars 2010
fredag 19 februari 2010
223. Prickig
Glada hundar - glada människor.
Vilken fart det var på denna hund vi mötte och man blev verkligen glad av de pricka kläderna han använde, matte blev också glad för bilderna jag tog.
Hoppas det glädjer dig att se den också.
Camera critters
Color Carnival
50 av 365
Vilken fart det var på denna hund vi mötte och man blev verkligen glad av de pricka kläderna han använde, matte blev också glad för bilderna jag tog.
Hoppas det glädjer dig att se den också.
Camera critters
Color Carnival
50 av 365
fredag 22 januari 2010
85. Globalt
Vi är små eller stor beror på vilken plantet man står på. Har du varit ute i rymden? Har du sett jorden från ovan?
Den kanske ser ut så här, vem vet inte jag men med global uppvärming tor jag att det kommer att lysa ännu mer om vår jord.
Vet ni vad jag fotat?
Color carnival
27 av 365
lördag 16 januari 2010
197. Nybakad
" Nu är glada julen slut, slut,
julegranen har vi kastat ut, ut..."
Klart det skall vara semlor då! Har nu ätit er första ännu?
Lördagslinsen, har färg som tema denna veckan så de får allt hänga med på denna explossion av nybakat kakor - det vattnas i munnen och det är fägrnern asom går det för mig!
Nu som följer bloggan vet att jag börjat gå ner i vikt och jag lovar jag foatade bara dem, provsmakade inte en ända!
Foodie Friday
A SEMLA (the one on the top) is a traditional pastry in Sweden, associated with Lent and especially Shrove Tuesday.
The name derives from the Latin semilia, which was the name used for the finest quality wheat flour or semolina. In the southernmost part of Sweden, Skåne and by the Swedish-speaking population in Finland, the pastries are known as Fastlagsbulle.
The oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as hetvägg (literally meaning "hotwall").
Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea.
Some people still eat it in a bowl of hot milk.
The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.
King Adolf Frederick of Sweden died of digestion problems on February 12, 1771 after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring and champagne, which was topped off by 14 servings of semla, with bowls of hot milk. Semla was the king's favorite dessert.
Color Carnival
22 av 365
julegranen har vi kastat ut, ut..."
Klart det skall vara semlor då! Har nu ätit er första ännu?
Lördagslinsen, har färg som tema denna veckan så de får allt hänga med på denna explossion av nybakat kakor - det vattnas i munnen och det är fägrnern asom går det för mig!
Nu som följer bloggan vet att jag börjat gå ner i vikt och jag lovar jag foatade bara dem, provsmakade inte en ända!
Foodie Friday
A SEMLA (the one on the top) is a traditional pastry in Sweden, associated with Lent and especially Shrove Tuesday.
The name derives from the Latin semilia, which was the name used for the finest quality wheat flour or semolina. In the southernmost part of Sweden, Skåne and by the Swedish-speaking population in Finland, the pastries are known as Fastlagsbulle.
The oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as hetvägg (literally meaning "hotwall").
Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea.
Some people still eat it in a bowl of hot milk.
The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.
King Adolf Frederick of Sweden died of digestion problems on February 12, 1771 after consuming a meal consisting of lobster, caviar, sauerkraut, smoked herring and champagne, which was topped off by 14 servings of semla, with bowls of hot milk. Semla was the king's favorite dessert.
Color Carnival
22 av 365
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